Sixty Minute Rolls
Source of Recipe
Internet
List of Ingredients
4 to 5 cups flour
2 packages dry yeast (a scant 2 Tablespoons)
4 T. sugar
1 cup milk
1 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
Recipe
Combine 3 cups flour, sugar, salt and undissolved yeast in bowl of
heavy-duty mixer. Attach bowl and dough hook, mix for one minute.
Combine milk, water and butter in saucepan. Heat over low heat until
very warm--120 degrees. Butter need not melt. Turn mixer to medium
speed and slowly drip in the liquid ingredients. Mix one minute longer
then add remaining flour and knead until dough is smooth and
elastic--about 5-7 minutes.
Place in a greased bowl and cover. Place in a sinkful of warm water and
let rise 15 minutes. Turn out onto floured board and shape as desired
and place on greased pans. Cover and let rise again for 15 minutes or
until doubled in bulk. Bake in preheated oven 425 degrees for 12
minutes. (Start the oven preheating when you cover the rolls this second
time.) Remove from tins and cool on wire racks.
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